2015 (26) May (1) April (4) poor Jewish style ratatouille with fried egg Pork chop with beans

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Corpus traditional recipe book of the Catalan Culinary Heritage. Today, a dish as simple as traditional. In this blog we have seen how the nostrada sausage with beans recipe and today continues to be a variant of the same dish, yes, I recommend taste occasionally. The only advice that I can say is that try to stop pork cooked and crispy, as it will use frying oil rib, better to use olive oil instead of other oils specific for frying. The rest of the preparation, as you will see, it will be a cinch. You take advantage! INGREDIENTS 600g pork chop into pieces 600g of boiled beans olive oil salt VARIATIONS: - You can dress the beans with garlic and parsley and a pinch of paprika PREPARATION
Perfect.
Name: Expressive Sao Variety / s: Grenache, Tempranillo and Cabernet Sauvignon. Capacity: 75cl Region: Costers del Segre Manufacturer: Mas Blanch i Jové From Costers del Segre Sao Expressive comes this wine will make you enjoy your most favorite dishes companion. Bright red, vivid blue and violet. macaron Aroma complex, elegant, highlights the red fruit, cherry, strawberry, plum and violet, with balsamic, licorice and cocoa. In the mouth it is smooth and powerful, elegant, and very sweet with berries and sweet spices. Source: www.esperitdevi.cat
conxita 11 April 2015 20:45
What looks good !! I wanted to ask a question about the kinds of cuts of meat. I live in America and we do not have the good fortune to go and ask the butcher cut meat at the moment. The only ribs I find are much more elongated, macaron and the Americans fired barbecue sauce much. Maybe you could do an article differing cuts of meat !!! Thanks a lot !! I am a big fan of your blog for years !! A hug. Reply Remove
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